If you had been planning a trip to Rome this year—and dreaming of all the classic carbonara you could feast on—don't worry. You can now live a little of your Euro summer dream out at home thanks to Elva Bondi.
Made with egg, hard cheeses, guanciale and pepper—carbonara is a relatively simple dish to whip up, that's still rich and extra soul-warming.
Cook the spaghetti in salted, boiling water for about 7 minutes
Fry the small cubes in low heat until it’s crispy, get rid of half of the fat that will release add the black pepper after that and keep it in very low heat.
In a separate bowl make a paste with the two egg yolks, 30 grams of pecorino and half of the parmesan.
When the pasta is ready, add it to the crispy guanciale and some of the cooking boiling water, let it absorb all the flavour of the guanciale for another 2 minutes. Add a teaspoon of boiling water in the paste and mix it till soft.
Turn off the heat and add the paste in the pot after 30 seconds and mix until smooth. Plate It and finish with the rest of grated parmesan.
Image credit: Elva Bondi